Fall Vegetables Roasted with Juniper Berries and Walnuts
By Dr_Mom
Rate this recipe
4.3/5
(6 Votes)
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Ingredients
- 1/2 tbls vegetable oils
- 10 cloves garlic, separated but not peeled
- 2.5 tbls sweet butter
- 2 medium leeks, white part only, cut into 1/2 inch slices
- 1/2 lb small, firm white turnips, peeled and cut into 1/2" wedges
- 1/2 lb small Yukon gold or red potatoes, peeled and quartered
- 1 tsp juniper berries, crushed or 1 tbl ofgin
- 5 oz, porcini or seasonal mushrooms, caps only
- 1/4 c. walnuts, finely chopped
- 10 Brussels sprouts, halved lengthwise
- salt and pepper to taste
Details
Servings 8
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
1) Heat the oven to 375 degrees
2) Heat 1/2 tbl with 1 tbl of butter over medium heat in a roasting pan or Dutch oven. Add the leeks, Brussels sprouts, turnips, potatoes, juniper berries, salt and pepper and saute for 4 - 5 minutes. Transfer to oven and roast for 15 minutes tossing often. Add the mushrooms and cook another 15 - 20 minutes.
3) Put the pan on top of the stove, add the garlic and remaining butter. Toss over high heat for 4 - 5 minutes. Sprinkle with walnuts and serve
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